Sunday Forward — Mexican & Latin · Week 2
Guacamole
Ripe avocado · lime · cilantro · serve immediately
CondimentQuick (<15 min)Vegan
~2 cups
Yield
10 min
Prep
Easy
Difficulty
Serve Now
Timing
Base
Avocado
Ripe Avocados
Should yield to gentle pressure; Hass preferred
3 large
Acid
Fresh Lime Juice
From 1–2 limes; brightens and slows browning
2 tbsp
Salt
Kosher Salt
Start here and adjust to taste at the end
¾ tsp
Aromatics
Herb
Fresh Cilantro
Leaves and tender stems, roughly chopped
¼ cup
Onion
White Onion
Finely diced; rinse under cold water to tame sharpness
¼ cup
Heat
Jalapeño or Serrano
Seeds removed for mild; seeds in for heat
½ to 1
Method
0 of 4 steps complete — click a step to check it off
1Prep
Halve, Pit, and Scoop
Cut avocados in half, remove the pit, and scoop the flesh into a bowl. If you have any firm avocados, grate them on a box grater for a smoother texture without over-mashing the ripe ones.
✓
2Mash
Mash to Your Texture
Use a fork for chunky, a potato masher for medium, or the back of a spoon worked in circles for smooth. Most people prefer something in between — some chunks, mostly creamy.
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3Season
Add and Fold
Add lime juice, salt, cilantro, onion, and jalapeño. Fold gently with a spoon or spatula rather than stirring — you want everything incorporated without turning the whole thing to paste.
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4Taste
Taste and Adjust
Taste with a chip. Does it need more salt? More lime? More heat? Adjust in small increments. The avocado should taste like itself — the aromatics support, not dominate.
✓
Ripeness is Everything
An underripe avocado makes bad guacamole no matter what you do. The flesh should be yellow-green all the way through, with no white or firm spots. If in doubt, wait another day.
The Pit Trick is a Myth
Putting the pit in the bowl doesn’t prevent browning — lime juice and plastic wrap pressed directly onto the surface does. If storing, smooth the top flat, squeeze lime over it, and press wrap flush against the guac before sealing.